Warm a heavy-bottomed 12-quart pot or Dutch oven over medium heat. Add bacon and and cook until fat drippings are rendered, around 3 to 5 minutes. Add onion, bell pepper, celery, and green onion ...

Rinse the beans, place in a large pot with the water and ham hock and soak in the refrigerator for 8 hours. Cook beans on medium heat, simmer until tender. Heat bacon fat in a skillet. Add onion, bell ...

The just-republished "Buster Holmes Restaurant Cookbook: New Orleans Handmade Cookin'" ($16.95, Pelican Publishing) has two recipes for red beans and rice, for which Buster Holmes was famous. The ...

New Orleans is known for good food, and lots of it. No trip to the Crescent City would be complete without a taste of gumbo or jambalaya, or a big bite out of a po’boy or muffuletta sandwich. Still, ...

New Orleans, also known as the “Big Easy,” is far enough away to be a bit of a mystery for many in Big Sky Country. I’ve been there a few times, and it always is a great reminder of how culturally ...

I've always served red beans and rice on Labor Day. It's a Monday, and red beans make the holiday a little more "New Orleans." But because it’s a holiday, I can make beans that are fancier than usual.

Growing up in Los Angeles, so much of what I ate for dinner was a hodgepodge of different cultures. On Tuesday nights, gringo-styled tacos with cumin-scented ground beef and chunky stripes of sharp ...

Some meals are so hearty, they're perfect for starting the week. That's particularly true of this traditional New Orleans ...